{"id":3139,"date":"2020-06-26T09:50:43","date_gmt":"2020-06-26T08:50:43","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=3139"},"modified":"2020-07-18T15:07:20","modified_gmt":"2020-07-18T14:07:20","slug":"chilisosse","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=3139","title":{"rendered":"Chiliso\u00dfe"},"content":{"rendered":"<p><em>Fermentert r\u00f8d chilisaus<\/em> (<a href=\"https:\/\/bykjokken.com\/2016\/05\/19\/chilisaus\/\" rel=\"noopener noreferrer\" target=\"_blank\">Bykj\u00f8kken<\/a>)<\/p>\n<div id=\"attachment_3149\" style=\"width: 147px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2020\/06\/chiliso\u00dfe.png\"><img aria-describedby=\"caption-attachment-3149\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2020\/06\/chiliso\u00dfe.png\" alt=\"Chiliso\u00dfe\" width=\"137\" height=\"250\" class=\"size-full wp-image-3149\" \/><\/a><p id=\"caption-attachment-3149\" class=\"wp-caption-text\">Chiliso\u00dfe<\/p><\/div>\n<p><strong>Zutaten (3-4 dl So\u00dfe):<\/strong><\/p>\n<ul>\n<em>Sterk saus<\/em><br \/>\n300 g r\u00f8d chili (fersk)<br \/>\n200 g habanero (fersk)<br \/>\n1 fedd hvitl\u00f8k<br \/>\n10 g uraffinert salt (2 % av den totale vekten. 500 g ingredienser &#8211;> 10 g salt)\n<\/ul>\n<ul>\n<em>Mildere saus<\/em><br \/>\n200 g gul habanero (uten stilk)<br \/>\n300 g gul paprika (uten stilk)<br \/>\n10 g salt<br \/>\n1 fedd hvitl\u00f8k\n<\/ul>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Fjern stilkene p\u00e5 chiliene\/habaneroen.<\/li>\n<li>Ta p\u00e5 latexhansker, grovhakk chiliene, og behold alt av fr\u00f8.<\/li>\n<li>Grovhakk hvitl\u00f8k.<\/li>\n<\/ul>\n<ul>\n<li>Ha alt i en vakuumposer, tilsett salt og vakuumer. Ikke tilsett salt tidligere fordi det vil slippe for mye v\u00e6ske som vil gj\u00f8re vakuumering vanskelig.<\/li>\n<li>La posen ligge i romtemperatur i minimum 10 dager. Chilien kan gjerne fermentere i mer enn 10 dager. Underveis vil gassene fra fermenteringen gj\u00f8re at posen vil ligne en sperreballong. Punkter posen ved \u00e5 klippe av et hj\u00f8rne. Vakuumer p\u00e5 nytt og forsegle posen.<\/li>\n<\/ul>\n<ul>\n<li>Ha den fermenterte blandingen over i en foodprosessor, og kj\u00f8r til gr\u00f8t.<\/li>\n<li>Ha blandingen i en sikt. Bruk en skje for \u00e5 presse igjennom mest mulig av sausen.<\/li>\n<li>Hell over p\u00e5 flasker, og sett i kj\u00f8leskapet.<\/li>\n<\/ul>\n<p>N\u00e5r du har tappet sausen over p\u00e5 flasker, sitter du igjen med rester; for det meste fr\u00f8, men ogs\u00e5 litt fruktkj\u00f8tt. Ikke kast! Mulighetene:<\/p>\n<ol>\n<li>Lag Chiliolje: Ha restene p\u00e5 et glass med olje.<\/li>\n<li>Lag chilisalt: Bland med salt og kj\u00f8r i foodprosessor.<\/li>\n<li>Lag chiliflak: Sm\u00f8r det utover en silikonmatte, og t\u00f8rk i dehydrator eller i ovnen p\u00e5 50 \u00b0C, ca. 8 timer. Chilimassen blir til en seig flak som rives i biter, stappes oppi foodprosessoren og kj\u00f8resp\u00e5 full pinne i ca 1 min. T\u00f8rke chilien p\u00e5 silikonmatte en gang til.<\/li>\n<\/ol>\n<p><strong>Fazit:<\/strong><br \/>\nWir benutzten ca. 800 g normale Supermarktchilies und 5 Knoblauchzehen. Die Sch\u00e4rfe war genau richtig zum locker essen, nur Jonas litt etwas. Beim Verg\u00e4ren kam sehr viel Fl\u00fcssigkeit heraus, deswegen muss man eine gro\u00dfe Vakuumt\u00fcte nehmen. Als Ergebnis hatten wir ca. 400 ml So\u00dfe, 1 kleimes Glas Sambal oelek, 1 Glas Chiliflocken und 2 Gl\u00e4ser Chilisalz. Verschiedene ausprobierte Rezepte mit Fazit sind <a href=\"http:\/\/rezepte.tarnold.org\/?page_id=3169\" rel=\"noopener noreferrer\" target=\"_blank\">hier<\/a>.<\/p>\n<p>Inspirationen:<\/p>\n<ul>\n<li>Marie Sharp&#8217;s No Wimps Allowed. Die hat mehr K\u00f6rper, ist etwas s\u00fc\u00dfer, deutlich sch\u00e4rfer und hat etwas (sehr leckeres) Limettenaroma. Zutaten: Rote Habaneros, wei\u00dfer Essig, Wurzeln, Salz, Zwiebel, Tomatenp\u00fcree, Limettensaft, frische Paprika, Knoblauch, Gew\u00fcrze.<\/li>\n<li>Tia Lupita Chipotle: Chipotle, Wasser, destillierter Essig, Agave tequilana Nektar, Salz, Knoblauch, Oregano, schwarzer Pfeffer, Kreuzk\u00fcmmel.<\/li>\n<\/ul>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<li>Bremers (haben eine kleine Flasche mitgenommen)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Fermentert r\u00f8d chilisaus (Bykj\u00f8kken) Zutaten (3-4 dl So\u00dfe): Sterk saus 300 g r\u00f8d chili (fersk) 200 g habanero (fersk) 1 fedd hvitl\u00f8k 10 g uraffinert salt (2 % av den totale vekten. 500 g ingredienser &#8211;> 10 g salt) Mildere saus 200 g gul habanero (uten stilk) 300 g gul paprika (uten stilk) 10 g &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=3139\" class=\"more-link\">Continue reading &lsquo;Chiliso\u00dfe&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[500,112],"tags":[53,844,18,47,203,608],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3139"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3139"}],"version-history":[{"count":9,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3139\/revisions"}],"predecessor-version":[{"id":3182,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/3139\/revisions\/3182"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}